Preheat the oven to 325°F (163°C). Season the beef short ribs with salt and black pepper. In a large oven-safe pot, heat a tablespoon of oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

Sauté the Vegetables

In the same pot, add chopped onions, carrots, and minced garlic. Sauté until softened, about 5 minutes.

Deglaze the Pot

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

Add Broth and Herbs

Return the short ribs to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours or until the meat is tender.

Assembling the Poutine

Prepare the Fries

While the short ribs are braising, cook the French fries according to package instructions or fry fresh potatoes until golden and crispy.

Make the Gravy

Remove the short ribs from the pot and strain the braising liquid. Return the liquid to the pot, and simmer until thickened to create a gravy.

Assemble the Poutine

On a serving plate, layer the fries, followed by chunks of braised short ribs, cheese curds, and generously drizzle with hot beef gravy. Serve immediately.